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Dark Chocolate Bundt Cake with Chocolate Hazelnut Ganache Glaze

Course Dessert

Ingredients

Cake

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup dark cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1/2 cup boiling water
  • 1 box chocolate instant pudding

Chocolate Hazelnut Ganache

  • 1 cup Nutella
  • 1/2 cup  heavy cream
  • 1 tbsp  light corn syrup

Instructions

  • Pre-Heat oven to 350°F. Grease very well and flour a regular sized bundt pan.
 Add eggs, sugar and oil to the bowl of a stand mixer. Beat on medium speed for 2 minutes. Add in flour, cocoa, baking powder, baking soda, salt and pudding mix. Start the mixer again. Pour in buttermilk and vanilla. Stir in boiling water. Pour batter into prepared pan. Bake 45-50 minutes or until cake is done in the center area. Cool on a wire rack. Invert onto a Cake plate.
    Heat cream in a microwave safe bowl in the microwave. Pour on top of the Nutella in another bowl. Stir until smooth. Add corn syrup and stir more. Drizzle it on top of the cooled Bundt